Pumpkin Zucchini Bread

• 2 cups Shredded Zucchini (for 2 Cups You'll Need About 2 Medium Zucchini)
• 3 cups All-purpose Flour
• 2-1/2 teaspoons Pumpkin Pie Spice
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Granulated Sugar
• 1 cup Packed Brown Sugar
• 1 cup Canned Pumpkin
• 1 cup Vegetable Oil
• 1 Tablespoon Vanilla
• 3 Eggs
• 1/2 cups Roughly Chopped Pepitas, For Topping (optional)

1. Heat oven to 350 F. Grease and flour two 9-by-5-inch loaf pans (or spray with baking spray).
2. Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid and set aside while you prepare the batter.
3. In a large bowl or in the bowl of a stand mixer, combine flour, pumpkin pie spice, baking soda, baking powder and salt. In a separate large bowl, whisk together sugars, pumpkin, vegetable oil, vanilla and eggs until combined.
4. Add wet ingredients into dry ingredients and stir until just combined. Add zucchini and stir until just incorporated.
5. Divide batter evenly among prepared loaf pans. Sprinkle tops of loaves with pepitas, if desired. Bake 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven.
6. Cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
7. Adapted from Six Sisters' Stuff.

zucchini, allpurpose, pumpkin pie spice, baking soda, baking powder, salt, sugar, brown sugar, pumpkin, vegetable oil, vanilla, eggs

Taken from tastykitchen.com/recipes/breads/pumpkin-zucchini-bread-2/ (may not work)